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Wednesday, October 1, 2008

Temperance of High on the Hog and Lori of Lori's Lipsmacking Goodness, have given us a remarkable challenge for this month's Recipes to Rival. I always thought that alot of Asian food would be beyond my capabilities and this recipe proved me so wrong. It was a pretty easy recipe and alot of fun to do.

1. Coat a steamer basket with a non stick cooking spray and set aside. In a small saucepan, soak the mushrooms in boiling water to cover for 15 minutes, then drain. Remove and discard the stems; cut the caps into quarters.

2. In a food processor, combine the mushroom caps, scallions, and garlic and whirl until coarsely chopped. Add the shrimp and whirl until finely chopped. Transfer to a medium bowl and stir in the turkey, soy sauce, oil, and red-pepper sauce.

3. Place 1 tablespoon of the shrimp mixture in the center of each dumpling wrapper. Dampen the edges with water, the fold up the sides around the filling, pleating the edges. Place in the steamer basket, leaving 1/2 inch of space between the dumplings for the steam to circulate. Set over boiling water, cover, and steam for 15 minutes.

4. For the dipping sauce, in a small bowl, whisk together the soy sauce, vinegar, honey, oil, and ginger. Serve the dumplings hot with the dipping sauce.

Personalize it!For a different flavor, use ground pork in place of the ground turkey. You can also drop a pinch of chopped scallions into the dipping sauce if you like

In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter. (2)

Asian food usually requires a lot of ingredients too hard to find in a smaller community. In our case we have a wonderful Asian market but to sift through the multitude of ingredients on the shelves and find just what you need when the staff speak minimal English is a hard one for me being a newbie. Looking through the ingredeints this dish requires only what I already have so I could make it!!!!!

Those sound *SO* GOOD. Kudos to you for making your own wraps. I finally decided I was going to try making some with the premade ones. And ground pork will be in mine. And likely scallions in the sauce.

Very impressive! I agree, they look quite professional. And delicious! Sometimes, if I'm too lazy to pull out the pasta machine -- I can roll pretty thin by folding the dough in half. Be sure to dust it heavily with flour before folding... Roll it out, and then unfold.

Since we refer to family members, here's a key to clarify who's who

R - Psychgrad's hubby. Is the cook responsible for many of the recipes but usually does not post himself (unless it is to complain about our food obsession or share a dish that he loves -- usually poutine).

E- Practicing her skills as ruler of the world (or her little brother, K).

K - Cool little bro -- biding his time until he's big enough to take down E.

BACFF

The members of BloggerAid-Changing the Face of Famine have published a cookbook where 100% of the proceeds target children and education through the World Food Programme called School Meals. Purchases can be made by clicking the cookbook cover above.